If we were to rank regions by their spiciness levels, Guizhou would be...

 

In Guizhou

Chili peppers have become a source of pride for the people of Guizhou.

And Guizhou people also have a fondness for chili peppers.

A bond of mutual support forged in times of adversity, born from the smallest of beginnings.

Chili peppers, bull's horn peppers, bell peppers

Hot chili peppers, bird's eye chili peppers, and more...

There are numerous varieties—too many to list.

Three meals a day, from morning till night.

I can't go a single moment without chili peppers.

Roasting, frying, grinding, fermenting...

A single chili pepper has over a hundred different preparation methods.

Pickled fish, roasted sweet potato skins, and roasted eggs—none of them can do without chili peppers.

Today

Changge invites you to join us.

Experience the extraordinary charm of Guizhou chili peppers.

“Ssh, ssh, ssh…”

The spiciness brought tears to my eyes, yet I couldn’t stop picking up the chopsticks.

Spice-loving aliens must deeply resonate with this.

This feeling of both love and hate.

Although chili peppers are an imported product,

But it has long been among the Chinese.

They've really outdone themselves.

How much do Chinese people love spicy food?

Countless chili flavors from all over the place.

Has already expressed deep love.

The “Sizhou Prefecture Gazetteer,” compiled in the 60th year of the Kangxi era (1721), records: “Chili peppers, commonly known as ‘laji huo,’ are used by the local Miao people as a substitute for salt.” This is the earliest extant record of chili peppers being consumed in China, demonstrating that the Chinese have been enjoying spicy food for a very long time.

Even today, many people in Guizhou still refer to chili peppers as "haijiao"—a term that actually reflects their origins across the ocean.

So, in China

Which place is the king of spicy food?

There’s still no definitive conclusion.

But what is certain is that

Chili peppers from different regions can all transform into unique flavors.

It’s so tempting that it makes your mouth water.

The quirky and spirited Yunnan-Guizhou

Bring out a thousand flavors from chili peppers.

The "Sizhou Prefecture Gazetteer," compiled in the 60th year of the Kangxi era (1721), contains the earliest extant record of chili consumption in China. The region of Sizhou mentioned therein corresponds roughly to today’s areas of Yanhe, Fenggang, and Wuchuan in Guizhou Province.

Guizhou, the birthplace of China’s love for spicy food, has long since woven chili peppers into every moment of daily life—without them, one always feels like something is missing.

Spicy and savory, sour and spicy, fragrant and spicy... The spiciness of Guizhou, like the weather here, is full of myriad variations. Even a single small dipping sauce dish can be dazzlingly complex.

Yunnan, next door to Guizhou

Also featuring an unexpectedly complex flavor profile.

As magical and addictive as mushrooms.

Spicy and numbing, sour and spicy, fragrant and spicy... While these flavors may seem similar to Guizhou’s signature spiciness, they each offer a distinct taste experience—each with its own unique charm.

Sichuan and Chongqing—where you can't go a single meal without spice!

Spicy and hot, conquering the world.

When it comes to the spicy flavors of Sichuan and Chongqing, Sichuan peppercorns are the ultimate supporting player. In a single bowl of dish, chili peppers and Sichuan peppercorns alone make up more than half of the ingredients. When you drizzle a spoonful of boiling oil over them, there’s a sizzling “sizzle” sound—immediately followed by a burst of fiery, numbing, and fragrant aromas that are utterly irresistible.

Not to mention the hot pot that’s simmering away year-round, filling the skies above Sichuan and Chongqing with a pervasive spicy and numbing aroma.

Hunan and Jiangxi, not afraid of spicy food

What you're eating is pure “sī hā.”

At the top of the spicy food chain, there are three levels—“not afraid of spice,” “spice doesn’t scare me,” and “afraid of not being spicy.” The people of Hunan and Jiangxi precisely belong to the category of those “afraid of not being spicy.”

Spicy Stir-Fried Pork, Chopped Pepper Fish Head, Crushed Pepper Preserved Egg, Lotus Flower Blood Duck... Even the names of these renowned dishes themselves are brimming with fiery, spicy flavors.

Northeastern China, where deep emotions are downed in one gulp.

When it comes to eating spicy food, the satisfyingly crisp “crunch-crunch” sound is all too common on dining tables in Northeast China—and much of that crispness comes from green chili peppers. Whether you dip them directly into sauce or slice them into strips and toss them into a dish called “tiger salad,” that bite of refreshing spiciness is just right for enjoying raw in your mouth. The heat isn’t intense, but the sense of boldness and zest it brings is off the charts.

Moreover, dishes such as spicy kimchi, braised green peppers in sauce, and spicy cod all feature the distinctive spicy flavor unique to the Northeast region.

There are still many seasoned hot sauce experts hidden away in the world.

Quzhou, Zhejiang; Shaoguan, Guangdong; Guilin, Guangxi

Chili pepper

Seriously! So! Delicious!

There are countless spicy delicacies.

Which one do you like best?